Add onion, deep-fried tofu and gingerroot, and sautAc over medium-high heat for 2 to 3 minutes. Stir in the miso-dashi mixture and cooked noodles, cover, and return to the boil. Lower heat and simmer for 10 to 15 minutes. Serve hot or cold.
|Title||:||The Book of Miso|
|Author||:||William Shurtleff, Akiko Aoyagi|
|Publisher||:||Soyinfo Center - 1976|